A “Cool Whip and Pudding Frosting” (also known as Stabilized Whipped Topping) is a classic, easy, and deliciously light frosting that’s perfect for sheet cakes, angel food cake, and no-bake desserts.
It’s much lighter and less sweet than traditional buttercream, and it holds its shape beautifully.
Cool Whip and Pudding Frosting
This recipe creates a fluffy, creamy, and stable frosting that tastes like a creamy mousse.
Yields: Enough to frost a 9×13 sheet cake or a two-layer cake
Prep time: 10 minutes
Chill time: 1 hour (to set)
Ingredients
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1 (3.4 oz) package instant pudding mix (any flavor*)
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1 cup cold milk (whole or 2% works best)
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1 (8 oz) tub Cool Whip, thawed in the refrigerator
Popular Flavor Choices:
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Vanilla: The most versatile. Perfect with any cake.
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Chocolate: For a chocolate mousse-like frosting.
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Cheesecake: Adds a lovely tangy flavor.
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Lemon or Pistachio: Great for spring and summer desserts.
Instructions
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Make the Pudding Base: In a large bowl, whisk the instant pudding mix and the cold milk together for about 2 minutes. It will be thick. Let it stand for 3-5 minutes to soft-set. It should be the consistency of a very thick paste.
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Fold in the Cool Whip: Add the thawed Cool Whip to the pudding base. Using a spatula, gently fold the two together until they are completely combined and no streaks of pudding remain. Be gentle to keep the mixture light and airy.
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Chill and Set: For the best consistency, cover the bowl and refrigerate the frosting for at least 1 hour. This allows it to firm up and makes it much easier to spread.
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Frost Your Cake: Once chilled, spread the frosting onto your completely cooled cake.
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Store the Cake: Because this frosting is dairy-based, any frosted cake must be stored in the refrigerator.
Pro-Tips and Variations:
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Don’t Overmix: Folding gently is the key. Whipping too vigorously can deflate the Cool Whip and make the frosting runny.
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The Pudding is Key: You must use Instant Pudding. “Cook & Serve” pudding will not work with this method.
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Flavor Boost:
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Add 1-2 teaspoons of vanilla extract (if using vanilla pudding) or almond extract.
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For a “dreamsicle” flavor, use vanilla pudding and add 1 tablespoon of orange juice concentrate.
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Fold in 1/2 cup of crushed Oreos or sprinkles after mixing.
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Stiffer Frosting for Piping: For a frosting stable enough to pipe with a star tip, use only 3/4 cup of milk instead of 1 full cup. This creates a thicker base that holds even more shape.
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Stabilized Fresh Whipped Cream Version: Don’t have Cool Whip? You can make a from-scratch version:
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In a large bowl, whisk 1 package of instant pudding and 1 cup of heavy whipping cream until thick.
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Add 1/2 cup of powdered sugar and 1 tsp of vanilla extract.
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Continue to whip on high speed until stiff peaks form. This will be richer and less “stable” than the Cool Whip version but still holds well.
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This frosting is a lifesaver for an easy, crowd-pleasing dessert. Enjoy